NUTRITION AND DIETETIC (ENGLISH) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
SEN3999 | Mini Project | Spring | 0 | 6 | 3 | 6 |
This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester. |
Language of instruction: | English |
Type of course: | Non-Departmental Elective |
Course Level: | Bachelor’s Degree (First Cycle) |
Mode of Delivery: | |
Course Coordinator : | Dr. Öğr. Üyesi TAMER UÇAR |
Course Lecturer(s): |
Dr. Öğr. Üyesi SERKAN AYVAZ |
Recommended Optional Program Components: | None |
Course Objectives: | This course is designed to provide a project environment through which students practice and integrate what they have learned throughout their undergraduate program. Other objectives of the course include teaching the skills for finding and reducing information, identifying and allocating resources and also providing awareness for academic honesty and constructive criticism. |
The students who have succeeded in this course; The students who have succeeded in this course; I. List the basic stages of a project work II. Select the proper resources from the available ones to perform an effective literature survey III. Develop a suitable and effective method to carry out a project work IV. Summarize the findings of a project work into a well-written report V. Solve energy systems engineering problems through fundamental engineering concepts. VI. Improvement of sense of obligation |
Project topic selection, Literature Survey, Technique of writing a technical report,Application of the method, Writing a final report, Presentation and final report delivery |
Week | Subject | Related Preparation |
1) | Topic selection | |
1) | Interim report writing | |
2) | Introduction to research methods | |
3) | Introduction to research methods | |
4) | How to perform an effective literature survey | |
5) | How to write scientific reports | |
6) | Literature Survey | |
7) | Overview of the method | |
8) | Overview of the method | |
9) | Interim report writing | |
10) | Application of the method | |
11) | Application of the method | |
12) | Application of the method | |
13) | Application of the method | |
14) | Report writing and presentation preparation | |
15) | Report writing and presentation preparation | |
16) | Presentation and final report delivery |
Course Notes / Textbooks: | Öğretim üyesi tarafından sağlanacaktır. To be provided by the lecturer. |
References: | Öğretim üyesi tarafından sağlanacaktır. To be provided by the lecturer. |
Semester Requirements | Number of Activities | Level of Contribution |
Total | % | |
PERCENTAGE OF SEMESTER WORK | % 0 | |
PERCENTAGE OF FINAL WORK | % | |
Total | % |
No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
Program Outcomes | Level of Contribution | |
1) | To use theoretic and methodological approach, evidence-based principles and scientific literature in Nutrition and Dietetics field systematically for practice. | |
2) | To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. | |
3) | To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) | |
4) | To use healthcare, information technologies for Nutrition and Dietetic practice and research. | |
5) | To communicate effectively with advisee, colleagues for effective professional relationships. | |
6) | To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. | |
7) | To use life-long learning, problem-solving and critical thinking skills. | |
8) | To act in accordance with ethical principles and values in professional practice. | |
9) | To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. | |
10) | To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. | |
11) | To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. | |
12) | To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. |